Thursday, September 13, 2018

Tzimmes under pressure

Image result for carrots sweet potato

As Seen on TV Power Pressure Cooker XLSo I've been trying to replicate my grandmother's a''h and mother's tzimmes since I've had my own household.  I could never get the softness of the carrots right or the thickness of the sauce. I have tried it different ways, baking, simmering, with orange juice, with crushed pineapple and nothing worked. Since I have a love affair with my electric pressure cooker, I decided to give that a try. And the saying, try, try again paid off as I met with success! And, in minimal time.

So over the years I've learned a few things, baby carrots, for some reason, don't work, don't put too much liquid in the pot and there's no shame in using a little cornstarch for the thick glisteny texture you desire.

So in just 20 minutes (plus time to bring it up to pressure) I B"H had perfect tzimmes to accompany my Rosh Hashana meal, and enough to freeze for Yom Kippur!

This is a wonderful accompaniment to any roasted meat or chicken entree. It keeps for a week in the refrigerator, and reheats well.

My Heritage Tzimmes

4 large carrots, peeled and cut in 2 inch pieces
2 medium sweet potatoes, peeled and cubed
1/2 cup prunes, pitted
1/2 cup dried apricots
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon ground cinnamon or 1 large cinnamon stick (discard after cooking)
1/4 teaspoon ground ginger
pinch cardamon
salt and pepper to taste
1/2 cup orange juice
1/2 cup water
1 Tablespoon corn starch

Place all items in the pot of an electric pressure cooker in the order listed. 

Secure lid and set to rice/beans setting for 20 minutes.

When done cooking release pressure. 

Remove vegetables and fruit to a container. 

Whisk corn starch into remaining liquid with pressure cooker on keep warm setting. When liquid is glisteny and thickened, pour over tzimmes and stir gently.

Serve warm

Yield: 10-12 servings

Thursday, September 6, 2018

Image result for just mayo


When Just Mayo first introduced it's eggless mayo, I was in love. Now that it has FLAVORED mayo I'm over the moon!  I've been trying their new Garlic flavor product on a host of barbecue favorites like coleslaw, burgers and corn. It has a smooth consistency, the earthy spice of garlic flavor and best of all no weird, indescribable taste as, unfortunately is not uncommon in ersatz food products.

Image result for GFAF

Below I have a new and easy coleslaw recipe using convenient bagged cabbage and Just Mayo. If you love new learning about new gluten and allergy products, and love tasting them even more, come on down to the GFAF Expo. It will be in the Tri-State area at the conveniently located Meadowlands Convention Center in Secaucus, New Jersey on  October 13th and 14th. Check out all the news about the event on social media with #GFAFExpo.

If you love bargains as much as new products, click this link to get 30% off tickets with code EARLYBIRD (until September 12th)!

Easy Creamy Vegan Coleslaw
Try this on top of a burger.

1 cup Just Mayo Garlic Flavor
3 Tablespoons apple cider vinegar
1/2 Tablespoon agave nectar
2 Tablespoons fresh chopped dill
Sea salt and fresh ground black pepper, to taste
1-14 ounce bag coleslaw blend

In a large mixing bowl whisk the first 6 ingredients until smooth. Add the coleslaw and stir to blend. 

Chill 1 hour before serving. 

Store tightly covered in refrigerator

Saturday, September 1, 2018 don't know jack (fruit)!


If you're like me you love yourself a good pulled bbq sandwich. If you're also like me the summer heat can be oppressive and you don't care to stand over the stove or que tending to a good piece of brisket or roasting a chicken (I don't eat the "other" popular pulled meat). So my electric pressure cooker is my bestie in the summer when it comes to cooking tender meat, healthy soups and a host of other dishes without heating up my kitchen.

Recently I came across canned jack fruit in a local store. I've been wanting to try this fruit which is often used in recipes as a vegan meat substitute. It most definitely has the fibrous, yet tender texture of meat. And, like tofu it has a neutral flavor that will soak up any sauce with which it's cooked. The price tag also is a bonus, as it was about a third of the price of using meat in this dish.  A number of different recipes online called for cooking methods and sauces that were quite long. As I mentioned I want to get in and out of the kitchen in the summer. So I subbed a favorite bottled BBQ sauce (Sweet Baby Ray's) and a quicker cooking method (the electric pressure cooker). I did need to finish it in the oven to achieve that pulled meat texture, but only for 15 minutes.

Served on a gluten free Udi's baguette with a cool and crunchy slaw topping (I used bagged broccoli slaw with a quick vinaigrette) and I had a roadside favorite without the fuss, muss and heat making it would usually incur. Oh, and did I mention it was delicious?

Pulled-BBQ Jack Fruit Sandwiches
1 Tablespoon olive oil
1 large onion, thinly sliced
1 garlic clove crushed
2-20 ounce cans Jack Fruit, drained
1/2-1 teaspoon hot sauce (optional)
salt and pepper to taste
1-18 ounce bottle favorite gluten free barbecue sauce
1/4 cup water

Heat an electric pressure cooker with the lid off (I usually put it on the "chicken/beef" setting to saute) and heat the oil. Add the onion and a pinch of salt. Saute until onions become translucent (about 5-6 minutes). Add the garlic and saute an additional minute.

Add the jack fruit, hot sauce, salt and pepper, barbecue sauce and water. Stir until well combined. 

Turn off pot and attach lid according to manufacturer directions.  Set pressure pot to cook for 20 minutes on the "chicken/beef" setting. When done release pressure valve.

Pre-heat oven to 400F degrees. Spread cooked jack fruit mixture on a large non-stick baking sheet. With two forks flake apart Jack Fruit until it looks like pulled brisket.  Bake for 15 minutes.

Serving suggestion: Spoon jack fruit onto crusty rolls or a baguette. Top with slaw of your choice and serve warm. 

Yield: 6 servings